1. Prepare scallion ginger, 100g chili noodles, pepper, bay leaves, grass fruit (must be patted), aniseed, cinnamon, and other similar spices (actually the kind sold in the supermarket is specially used for stewing The meat seasoning package is not bad, just put it in).
2. Heat about 500g of oil and add shredded green onion and ginger.
3. Change to a low heat, deep-fry the green onion and ginger, remove and discard.
4. Throw the bay leaves, grass fruits, aniseed, cinnamon, and peppercorns in the oil, continue to fry them slowly with a low fire, and feel that they are almost taken out and discarded.
5. Heat the oil in the pot until it smokes slightly, then turn off the heat.
6. Put the chili noodles in a large container.
7. Pour a quarter of the hot oil on the surface of the chili peppers, stir, then pour in half, stir, and finally pour in the remaining oil and stir well.
8. After the red oil cools down, the chili noodles have basically settled down.
9. The last thing to do is to put the oil and the dried chili noodles into 2 bottles and it's OK. The red oil and the chili noodles left over from the red oil are good stuff with cold dishes, so eat slowly.
